Spicy Beef Rendang

kitchensanctuary.com

KAB

2 tbsp vegetable oil

1 tbsp cornflour

Pinch of salt and pepper

800 g braising/stewing beef cut into large chunks

1 large brown onion peeled and chopped

5 cloves of garlic peeled and minced

2 x thumb sized pieces of ginger peeled and finely chopped

1 tsp turmeric

2 lemongrass stalks outer leaves removed and softer inside bashed a couple of times with a rolling pin (you can replace this with 2 tsp of lemongrass paste)

2 red chillies chopped (variety and amount depends on how hot you like your rendang)

1 tsp tamarind paste usually gluten free, but check if required

1 tbsp ground coriander

1 tsp freshly ground black pepper

½ tsp cinnamon

2 kaffir lime leaves fresh or freeze dried

3 tbsp dark brown muscovado sugar

½ tsp salt

800 ml (2 cans) full fat coconut milk

subheading: To Serve (Optional):

White rice

Chopped coriander

Green veg such as broccoli or spinach

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